Process of treating cocoa.



, To all whom 2'25 may concern UNI TED STATES PATENT our-1on1 I HENRY BLOUNTHUNTER, OF NORFOLK, VIRGINIA.

PROCESS OF TREATING COCOA.

No Drawing.

1 Be it known that I, HENRY BLOUNT HUN- TEE, a citizen of the United States, residing at .Norfolk, in the county of Norfolk and State of Virginia, have invented certain new and useful Improvemer. ts in Processes of Treating Cocoa, of which the following is a specification. k

This invention relates to an improved process of treating fluid or semi-fluid preparations of cocoa to improve the flavor and texture of the product.

In carrying out my improved process, I prepare a syrup of cocoa which may be done in the usual way as, for example, by mixing together in akettle or other suitable container sugar, water, and cocoa, and, if desired, such other substances as I may wish to add.

These ingredients are thenheated in the kettle to a temperature of not above 80 C. so as not to volatilize any of the aromatic ingredients, but suificiently to convert the starchy matter in the cocoa into an emulsifyingagent, and after the whole has been thoroughly worked in said container by means of any suitable stirring device, it is transferred to a hermetically sealed container, preferably made of tin plate, in which it isrsubjected to a temperature of between 100 and 125 C. for such length of Specification of Letters Patent.

ingredients are subjected is not suflicient-to effect volatilization of, the aromatic principles. When, however, the mixture is subj ected to the temperature of between 100 and 125 (1., the container is hermetically sealed so that the flavors produced cannot volatil- 1ze.

What I claim is:

1. In the process of treating cocoa, the

Patented Oct. 21, 1913. Application filed October 11, 1912. Serial No. 725,210.

steps which consist in mixing an aqueous Y fluid therewith and subjecting the mixture in a closed vessel to a temperature of between 100 and, 125 centigrade and above the boiling point of said mixture for a' suflicient time to bring about changes in the flavors thereof.

2. In the process of treating step which consists in subjecting a syrup of cocoa to a temperature of between 100 and 125 centigrade and above the boiling point of said syrup within a hermetically sealed cocoa, the

container for a suflicient time to bring about changes in the fiavors of said syrup.

3. The process of treating cocoa, which consists in-heating'cocoa together with an aqueous liquid to a temperature sufficient to convert the starchy matter present in the cocoa into an emulsifying agent, but keeping the temperature as low as possible 1n order to bring about this result, then heating the mixture thus treated in a hermetically sealed container to a temperature of above 100 centigrade and above the boiling point thereof for a sufficient time to bring about changes-in the flavors of said mixture.

In testimony whereof I affix my signature in presence of two witnesses.

HENRY BLOUNT HUNTER. Witnesses:

P. K. Scor'r, E. B. JOHNSON. 

